Apple Jelly
Source of Recipe
Sunday Dinner
List of Ingredients
4 cups apple juice (about 3 pounds tart apples and 3 cups water)
2 tablespoons lemon juice
3 cups sugar
Recipe
To prepare juice: Select one-fourth slightly under ripe and
three-fourths ripe apples. Wash apples; remove stem and blossom ends;
do not peel or core. Cut apples into small pieces. Add water; cover ;
bring to a boil over high heat. Reduce heat; simmer 20 to 25 minutes
or until apples are soft. Strain juice through a damp jelly bag or
several layers of cheese cloth.
To make jelly: Put apple juice in a large saucepot. Add lemon juice
and sugar, stirring to dissolve sugar. Boil over high heat, stirring
constantly, to 8 degrees F above the boiling point of water or until
jelly mixture sheets from a spoon. Remove from heat. Skim foam if
necessary. Ladle hot jelly into hot, sterilized jars, leaving 1/4th
inch headspace. Adjust two-piece caps. process 5 minutes in a boiling
water canner.
Yield: about 4 half-pints.
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